Rinse the jasmine rice until the water runs mostly clear. Add the rice and 1 ¾ cups water (or broth) to the rice cooker pot and shake it level.
2 cups jasmine rice, 1 ¾ cups water
In a bowl, toss the thinly sliced chicken with the soy sauce, oyster sauce, dark soy sauce, sesame oil, and a big grind of black pepper until coated.
2 chicken breasts, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, freshly cracked black pepper
Scatter the sliced onion and corn over the rice. Lay the sauced chicken on top in a single even layer and pour over any sauce left in the bowl. Do not stir.
½ small white onion, ½ cup corn kernels
Drop the cold butter on top, add another generous crack of black pepper.
2 tablespoons cold butter
Close the lid and cook on the regular white rice setting, about 40 minutes in most cookers.
Check that the thickest piece of chicken reaches 165°F. , and fluff everything together.
Garnish with sliced green onions and serve hot.
sliced green onions
